There is nothing quite like walking into the house after a long day to the welcoming scent of a slow cooked pot roast. Not only do you know you will be eating well, you are grateful that all the work (or at least most of it) is already done. This recipe is perfect when you know you have a busy day ahead. Check out what they are saying about this recipe over at Recipe Lion:
“The roast is marinated overnight in a balsamic glaze that gives it amazing, melt-in-your-mouth flavor.”
Remember that if you want to enjoy this the right way, you should start the marinating process the night before. Then, in the morning, pop it in the slow cooker and head out the door.
Ingredients
3 lbs beef chuck roast, boneless
Garlic salt & pepper seasoning
2 tbsp olive oil
1 onion, sliced
2 sprigs of fresh rosemary
2 bay leaves
2 fresh sage leaves (or a sprinkle of powdered sage)
2 cloves garlic, chopped
1 cup Sutter Home red wine
1/3 cup GOOD balsamic vinegar
1 14.5oz can Swanson beef broth
3 tbsp Argo corn starch
Salt & Pepper
Baby carrots, about a bag
2 medium Idaho potatoes, cut into mouth sized pieces
Instructions
While I prefer to cook my pot roast in a crock pot, I do think it’s essential to sear the meat first. I usually to do this part the night before. Sprinkle garlic salt & pepper seasoning all over the meat. Heat olive oil on medium-high in a large skillet. When nice and hot, sear the roast on all sides – couple of minutes on each side. Remove from pan and place in the bowl of your slow cooker. Top with the sliced onion, chopped garlic and balsamic vinegar. I took a piece of cheesecloth and placed all the herbs in it, tied it up with kitchen string and placed it into the pot – this way you don’t need to fish all the herbs out later. Cover pot and put in fridge overnight.
In the morning, add the red wine and beef broth. Cover and turn slow cooker on low and cook for 6 hours. Add the carrots & potatoes, turn the slow cooker up to high heat and cook for another 3-4 hours. Once everything is done to your desired tenderness, pour the liquid into a large measuring cup. Let it settle, then skim off the fat. Add about half of it to a bowl and mix in the corn starch until it’s nice and smooth. Add the other half of the liquid to a medium saucepan and turn it on medium-high heat and bring to a slow boil. Add the cornstarch liquid to the saucepan and stir to combine. Heat until it gets hot and thickens up a bit. Once you’ve got the thickness you prefer, turn off heat and pour the gravy/sauce back into the crock pot over the top of meat and veggies. Serve hot.
USE RED NEXT PAGE LINK BELOW
NEXT PAGE >>
Quick Tip: Shorten the cook time by cooking it on high for 6 to 7 hours.
Thanks again to Recipe Lion for this mouthwatering recipe.